Use this savory gravy on Chickpea Triangles, mashed potatoes, and stuffing for Thanksgiving. Or use it whenever you want a gravy. Make it gluten-free by using corn starch instead of wheat flour.
This recipe includes the secret to lump-free gravy.
Active time: 15 minutes. Total time: 15 minutes. Serves 4.
1 clove garlic
2 tablespoons canola oil
4 ounces button mushrooms (113 grams)
1 tablespoon white whole wheat flour or all-purpose flour or 2 tablespoons corn starch
1/2 cup home-made chickpea broth or water
1 tablespoon soy sauce
- Mince garlic and set aside. Heat oil over medium-low heat in a medium pot (if you've just made Chickpea Triangles, reuse vegetable pot).
- Chop onion and add to oil. Cook until soft, stirring ocassionally to prevent burning.
- Cut stem ends off mushrooms, slice thin, and then cut in half crossways. Add garlic to onion mixture and stir once. Add mushrooms to onion mixture, stir, and cook until mushrooms are juicy and lightly browned, about 5 minutes.
- The secret to lump-free gravy: put flour or corn starch in a jar with cold liquid and shake well before adding to hot ingredients. Use broth from home-cooked chickpeas if you have it; otherwise, use water. Pour flour water and soy sauce into onion mixture. Whisk to combine, then cook until gravy thickens, about two minutes, stirring frequently. If gravy is too thin, cook longer. If gravy is too thick, add more liquid.
- Serve hot. Refrigerate extra for up to four days.
Recipe Tips and Notes
- No chickpea broth? Try my other Mushroom Gravy, which uses another technique to avoid lumps.
- Although this is a vegan gravy, it tastes rich enough for carnivores. Why? According to a recent German study, the sulphur compounds in onions contribute most of the "overall 'gravy' aroma" to meat stews, writes Harold McGee. Garlic is rich in these same compounds.
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